Flank Steak vs Skirt Steak
Compare flank steak and skirt steak side by side for calories, protein, fat, iron, zinc, vitamin B12, cooking methods, and reference price per pound. All values use the shared per 100g raw reference system for nutrition logging and meal planning.
| Nutrient | Flank Steak | Skirt Steak | Diff |
|---|---|---|---|
| Calories | 164 kcal | 182 kcal | +-18 kcal |
| Protein | 20.1g | 18.6g | +1.5g |
| Total Fat | 9.4g | 12.1g | +-2.7g |
| Saturated Fat | 3.5g | 4.9g | +-1.4g |
| Carbohydrates | 0g | 0g | — |
| Cholesterol | 57.7mg | 57.0mg | 0.7mg |
| Iron | 1.8mg | 2.4mg | -0.6mg |
| Zinc | 5.6mg | 4.7mg | +0.9mg |
| Vitamin B12 | 1.2µg | 2.3µg | -1.1µg |
| Niacin (B3) | 6.8mg | 5.8mg | +1.0mg |
| Selenium | 23.3µg | 18.6µg | +4.7µg |
| Potassium | 331.8mg | 310mg | +21.8mg |
Flank Steak
Lean, flavorful cut from the abdominal muscles. Best when marinated and sliced against the grain. Popular for fajitas and stir-fries.
Skirt Steak
Long, flat cut from the plate section with intense beefy flavor and pronounced grain. Best marinated and cooked hot and fast, then sliced thin against the grain.
Price comparison
Practical differences
Grain and texture
Skirt steak has a more pronounced, coarser grain than flank. Both must be sliced thin against the grain, but skirt steak is more forgiving because its looser fibers absorb marinades more readily.
Flavor intensity
Skirt steak is often considered more flavorful than flank due to its higher fat content and pronounced beefy taste. Flank is leaner with a milder, cleaner flavor.
Best dishes
Skirt steak is the traditional cut for fajitas, carne asada, and Korean BBQ. Flank steak works well for London broil, stir-fry, and Thai beef salad.
When to pick which
Choose skirt steak for fajitas, tacos, and dishes where strong beef flavor matters. Choose flank when you want a leaner option that slices neatly for presentation.
Frequently asked questions
Is skirt steak the same as flank steak?
No. Flank comes from the abdominal wall (flank primal), while skirt comes from the diaphragm area (plate primal). They look similar but differ in grain, fat content, and flavor.
Which is better for fajitas, flank or skirt?
Skirt steak is the traditional fajita cut because it absorbs marinades well and has a strong beefy flavor. Flank works too but is leaner and less intensely flavored.
Why is skirt steak more expensive than flank?
Skirt steak has become more popular in recent years, especially for fajitas and Korean BBQ. Each cow only produces about 2-4 pounds of skirt steak, which limits supply.
Should I marinate flank or skirt steak?
Both benefit from marinating. Skirt steak absorbs marinade more deeply due to its looser grain. Flank steak is denser, so it benefits from longer marinating times (4-8 hours).
Data source
Nutrition values are from the shared per 100g raw reference system maintained from USDA FoodData Central source records. Price values are general planning estimates, not live store quotes. This comparison is for informational nutrition logging and meal planning use only. It is not medical guidance. Values are per 100g raw reference data from USDA FoodData Central source records unless noted.
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